Classic Margherita Pizza
This classic Margherita pizza features a simple tomato sauce, fresh mozzarella, and basil on a crisp, homemade crust. It's a testament to the beauty of fresh, quality ingredients.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 484 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 200 mlwater, warm
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 15 mlolive oil
sauce
- 400 gcanned crushed tomatoes
- 2 clovegarlic, minced
- 0.5 tspdried oregano
Ingredients
- 200 gfresh mozzarella, sliced
- 0.25 cupfresh basil leaves
Equipment
rolling pin · pizza stone or baking sheet · pizza peel (optional) · large bowl · small saucepan
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your water is warm, not hot, to activate the yeast without killing it.
- 2
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
- 4
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap and let rise in a warm place for 60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good place for dough to rise.
- 5
While the dough rises, prepare the sauce. In a small saucepan, combine the canned crushed tomatoes, minced garlic, dried oregano, and a pinch of salt. Simmer over low heat for 15 minutes to allow flavors to meld.
About 15 min
- 6
Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside.
About 15 min
Cook’s note: Preheating the stone ensures a crispy crust.
- 7
Punch down the risen dough and gently stretch or roll it into a 30cm (12-inch) circle on a lightly floured surface or parchment paper.
About 3 min
Cook’s note: Be gentle to retain air bubbles for a lighter crust.
- 8
Carefully transfer the dough to the hot pizza stone or baking sheet.
About 1 min
Cook’s note: Use a pizza peel if you have one, or slide the parchment paper directly onto the hot surface.
- 9
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
About 1 min
- 10
Arrange the sliced fresh mozzarella over the sauce.
About 1 min
- 11
Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
About 15 min
Cook’s note: Keep an eye on the pizza, as oven temperatures can vary.
- 12
Remove the pizza from the oven and scatter the fresh basil leaves over the top.
Cook’s note: Add basil after baking to preserve its vibrant color and flavor.
- 13
Slice and serve immediately.
Per serving
Nutrition
- Calories
- 484kcal
- Protein
- 18.4g
- Carbs
- 65.8g
- Fat
- 15.5g
- Fibre
- 3.6g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pizza in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through and crisp.
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